For the dressingjuice from 1 lime, you may need more depending on how juicy your lime is.2 tbsp maple syrup1/4 cup olive oilsalt and pepper to taste

Directions

1. Prepare quinoa according to package instructions. 2 While quinoa is cooking, drain and rinse the chickpeas. Chop the onion, peppers and parsley and remove the seeds from the pomegranate. Set aside.3. In a small bowl prepare the dressing by whisking together the lime juice, olive oil, maple syrup, salt and pepper. Taste the dressing, it should be a bit sweet from the maple syrup and have a bit of tang from the lime. You may need to add more maple syrup or lime to you liking.4. Pour the dressing over the quinoa, (I like to do this while the quinoa is still warm) and mix. Add in the veggies and pomegranate seeds. Taste again for seasonings. Just before serving toss in the pine nuts and sunflower seeds. 5. You can prepare ahead of time and store in the fridge. I like to serve this quinoa salad at room temperature.

Cooks NotesTo learn how I get the seeds out of a pomegranate have a look at my recipe for Winter Cabbage Slaw with Hazelnuts and Pomegranate Seeds.Any leftover can be stored in the fridge for up to 2 days.You can use any nuts and seeds you like in place of the pine nuts and sunflower seeds. I like to use raw unsalted nuts. You can lightly toast them it you want, it will add a bit more of a crunch.